Marziano Abbona & Giuseppe Caviola
Barbera d'Alba DOC
Vineyard of production: Rinaldi - Monforte d’Alba, 3.2 ha
Average age of vineyards: 49 years
Yield: 8 tons per hectare
Sand, clay, and loam mixture
Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature, max 31-32° C (88-90° F), for 16 days. Dry racking and decantation follow, with transfer to oak barrels of 500 liters. It is stabilized with cold temperatures in order to avoid the use of clarifying products and filtration. Average sulfite level: 40 mg/L. 2,350 cases produced annually.
In barrels for 9 months, followed by assemblage in stainless steel and bottling, done in mid-June. It rests in the bottle at a constant temperature of 14° C (57° F) for three months before release.
Delaware, New Jersey, New York, and Pennsylvania
Intense aromas of fruit and spice due to aging in oak casks. The palate is warm and full-bodied, with good acidity and a balance between roundness and structure.